Lemon Ricotta Pasta
A creamy and zesty pasta dish featuring fresh ricotta and lemon, perfect for any occasion.
Equipment
- Large Pot
- Large Skillet
- Mixing Bowl
Ingredients
Pasta
- 12 ounces pasta (spaghetti, fettuccine, or preferred type) Choose a pasta shape that holds sauce well.
Ricotta Mixture
- 1 cup ricotta cheese Opt for fresh ricotta for better flavor.
- 1 large lemon (zest) Adds aromatic oils and bright flavor.
- 1 large lemon (juice) Freshly squeezed for tangy flavor.
- 1/4 cup grated Parmesan cheese Adds depth and savory notes.
- 2 tablespoons extra virgin olive oil High-quality olive oil enhances flavors.
- 2 cloves garlic, minced Infuses the dish with aromatic essence.
Seasoning
- salt and black pepper To taste for seasoning.
Garnish
- 1 cup fresh herbs (basil or parsley), chopped Adds freshness and color.
- 1 cup fresh or sautéed vegetables (optional) Like spinach, peas, or asparagus for added texture.
Instructions
- 1. Cook the pasta in a large pot of salted boiling water according to package instructions until al dente, about 8 to 10 minutes.
- 2. In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- 3. In a mixing bowl, combine ricotta cheese, lemon zest, lemon juice, and grated Parmesan. Stir until smooth.
- 4. Reserve about a cup of pasta water, then drain the pasta.
- 5. Add the drained pasta to the skillet with garlic and toss to combine.
- 6. Reduce heat to low and add the ricotta mixture to the pasta, stirring gently and adding reserved pasta water until desired creaminess is reached.
- 7. Season with salt and black pepper to taste.
- 8. If using, fold in any fresh or sautéed vegetables.
- 9. Serve hot, garnished with chopped fresh herbs and extra Parmesan if desired.
Notes
Consider adding seasonal vegetables or different herbs for variations.